Marry me pasta- valentines dinner in 30 minutes
Does anything say “I love you” quite like a generous bowl of pasta placed in the middle of the table? Comforting, indulgent and made to be shared, pasta has a way of turning even the simplest evening into something special. This dish is a creamy twist on classic Tuscan chicken, combining rich sun-dried tomatoes, a hint of fresh lemon and plenty of savoury Parmesan, all brought together in a silky sauce that coats every bite beautifully. It’s bold, comforting and just a little bit luxurious — the kind of meal that feels like a treat from the very first forkful.
Despite tasting like something you’d order on a special night out, this pasta is surprisingly quick and easy to make. With less than 30 minutes of prep time and under 10 minutes of cooking, a delicious pasta for two can be ready in just 30 minutes from start to finish. That means more time enjoying the moment and less time stuck in the kitchen — ideal for relaxed evenings, spontaneous date nights or when you want maximum flavour with minimal effort.
Valentine’s Day is the most romantic time of the year, and this dish fits the occasion perfectly. Whether you’re planning a cosy night in, setting the table with candles, or simply want to cook something meaningful for someone you love, this creamy Tuscan-style pasta delivers on both comfort and indulgence. It’s rich without being heavy, elegant without being fussy, and perfect for sharing — because good food is always better when enjoyed together.
Each serving provides 930 kcal, 75.4g protein, 70.5g carbohydrate (of which 6.1g sugars), 37g fat (of which 18.9g saturates), 3.1g fibre and 2.04g salt.
Marry me pasta- ingredient list!
Two tablespoons of ordinary flour
Fry two medium-sized chicken breasts in butterflied olive oil.
25g/1oz of butter
75g/2½oz sun-dried tomatoes with 2 coarsely minced garlic cloves
Half a teaspoon of dried thyme
Half a teaspoon of dried oregano
Ground paprika, 1 teaspoon
½ teaspoon optional chilli flakes ½ lemon, juice, and zest
75g (2½oz) of spinach
Pappardelle pasta, 100g/3½oz
170g/6oz of mascarpone
To serve, combine 50g/1¾oz of Parmesan, freshly grated salt, freshly ground black pepper, and torn basil leaves.
Marry me pasta- step by step instruction guides!
Step 1
Sprinkle the flour evenly onto a wide plate, then season generously with salt and freshly ground black pepper. Mix lightly to ensure the seasoning is well distributed. Add the chicken pieces and toss them in the seasoned flour, turning to coat each piece on all sides. Make sure the chicken is fully covered, gently shaking off any excess — this light coating will help seal in moisture and give the chicken a beautifully golden finish when cooked.
Step 2
Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Allow the butter to melt and gently foam, swirling the pan so the fats coat the base evenly. Once hot, carefully add the chicken breasts in a single layer, making sure not to overcrowd the pan. Cook for 4–5 minutes on each side, turning once, until the chicken is beautifully golden-brown on the outside and cooked through, allowing it to develop a rich colour and flavour before removing from the pan.
Step 3
Reduce the heat to low, cover the pan with a lid and allow the chicken to cook gently for a further 10 minutes. Halfway through, turn the chicken to ensure it cooks evenly on both sides. Check that the chicken is cooked all the way through, with no pink remaining and the juices running clear. Once done, remove the chicken from the pan and set it aside briefly before slicing into 3cm (1¼in) strips, ready to be added back to the dish later.
Step 4
Meanwhile, heat a dash of oil in another large frying pan over a medium heat. Add the garlic and fry gently for 1–2 minutes, stirring regularly, until softened and fragrant, taking care not to let it brown. Once aromatic, stir in the sun-dried tomatoes, followed by the thyme, oregano, paprika and chilli flakes, if using. Add the lemon zest and juice, allowing the flavours to mingle and release their aromas. Season generously with salt and freshly ground black pepper to taste, stirring well to combine everything into a fragrant, flavour-packed base for the sauce.
Step 5
Cook for a further 1 minute, stirring constantly to allow the flavours to develop, then add the spinach to the pan. Let it gently wilt down, stirring often to ensure it cooks evenly and to prevent anything from sticking to the base of the pan. Continue cooking just until the spinach has softened and reduced in volume, creating a vibrant, glossy base for the sauce.
Step 6
Add the sliced chicken to the sauce and gently stir to coat it evenly, allowing it to warm through while the flavours come together. Keep the sauce over a low heat while you prepare the pasta. Meanwhile, bring a large pan of generously salted water to the boil and cook the pasta according to the packet instructions. Once the pasta reaches the ‘al dente’ stage, drain well, reserving a mugful of the starchy pasta cooking water to help loosen and enrich the sauce later if needed.
Step 7
Add the mascarpone to the sauce and allow it to gently melt, stirring until it becomes smooth and fully incorporated. Tip the cooked pasta into the pan, along with a small splash of the reserved pasta water, to loosen the sauce. Toss everything together, adding little splashes of pasta water as needed, until the pasta is evenly coated in a rich, velvety sauce that clings to every strand. Stir through half of the grated Parmesan, allowing it to melt into the sauce and deepen the flavour even further. Divide the pasta between two bowls and finish with the remaining Parmesan and a few torn basil leaves for freshness. Serve immediately while hot, creamy and irresistibly comforting.
Marry me pasta- recipe tips!
If using frozen spinach, be sure to defrost it fully before adding it to the sauce. Once thawed, squeeze out as much excess water as possible using your hands or a clean tea towel. This helps prevent the sauce from becoming watery and ensures the spinach blends smoothly into the dish, keeping the sauce rich, creamy and full of flavour.